Brazil Machado Cooperative (Natural) | Roast Date 2026 05 27

As we cross into early summer, the shift in the weather naturally changes how we approach our daily cups. With the warmer days settling in, I wanted to roast something cleaner to match the season—a bean versatile enough to anchor your routine whether it's brewed hot or pulled over ice.

This natural process Brazil Machado hits that exact sweet spot. The initial hit of baking chocolate and honey perfectly complements those crisp, bright mornings, while the smooth, nutty finish holds up beautifully as a refreshing iced option during warm afternoons. It’s a highly adaptable profile engineered for summer drinking.

📊 The Green Profile

• Origin: Brazil

• Region: South of Minas Gerais

• Producer: Machado Cooperative

• Variety: Catuai

• Process: Natural (Patio Dried)

• Altitude: 1000 MASL

• Grade/Screen: MTGB Sc 14/16

• Cupping Score: 83.50

📈 Roast Architecture & Objectives

With a classic natural process Catuai grown at 1000 meters, the structural goal of this roast profile is to maximize density-driven sweetness while carefully managing the Rate of Rise (RoR) to avoid tipping or scorching the delicate sugars present from patio drying. We roasted to 404°F.

• The Strategy: A moderate charge temperature followed by a steady, extended Maillard phase to develop the complex carbohydrate chains responsible for the pastry-like mouthfeel. The RoR is deliberately decelerated approaching First Crack to prevent a crash, stretching the development time ratio (DTR) just enough to favor a deep, chocolate-forward chemical balance and mute any harsh organic acids.

📋 Sensory Evolution

Rather than a static blend of flavors, this roast features a distinct, time-released progression on the palate:

• The Attack (First Sip): Immediate, heavy notes of rich baking chocolate coupled with a clean, viscous honey sweetness.

• The Finish (The Swallow): As the cup passes the palate, the extraction reveals a distinct, comforting pecan oiliness and a lingering hint of sweet bread pastry.

💡 Brewing Ideas

To ensure the clean sweetness and complex pastry finish translate perfectly at home, keep your metrics within these precise windows:

• Hot Brew: Keep your water temperature strictly between 91°C and 93°C (195°F–200°F). Aim for a slightly coarser grind setting to prevent over-extraction, preserving the volatile honey notes without pulling the heavier, bitter wood compounds from the bean structure.

• Iced Brew: Flash-chill this roast by brewing hot directly over a locked mass of ice at a 1:10 brew ratio (coffee to hot water), allowing the ice melt to handle the remaining breakdown. This locks in the crisp baking chocolate clarity and punches up the honeyed sweetness for hot afternoons.